We wanted takeout, we didn’t feel like eating burgers again so I made Tacos. To be more honest, I didn’t know what to cook. We were away on a trip, our kitchen&pantry sources were limited. Read: my knives were dull, I had loads of tomatoes, onions, dry red lentils and black beans. So what was I to cook? There was a little bag of flour too so I made tacos, threw all enlisted above in the poot, cooked for a while, and there it was.

Ah, but you said, Tacos?! That must be really something complex and really thought through and not just thrown in one pot?!

Sorry, this one is. And no, it’s not real.

Because “con carne” means with meat and this one is vegan. Therefore, this one’s a fake from top to toe! 😉

RECIPE UPCYCLING

And not much of a recipe either. In fact, I just combined cooked lentils and black beans with the recipe for “Sataraš“, which is not much further than Onion & Tomato Chutney. So again: throw everything in the pot and saute until it’s all creamy and reduced. The only thing is, I didn’t have bell peppers called for in Sataraš but you can put them, of course.

You can use whatever proven salsa recipe you have, just add precooked red/black beans and lentils and tweak the taste to your preferences.

Taco shell recipe that I’m sharing today is perfect for tortillas too. Covered in plastic, they will stay soft and pliable. Theoretically, you COULD keep them covered in plastic for up to few days, but I don’t think they will live up to that long.

WHAT TO EXPECT FROM THESE TACOS?

These Vegan Taco Chilli con Carne is really straightforward easy, cheap and fuss&fiddle free recipe. It features really simple ingredients like protein-packed black beans and red lentils and fresh veggies like tomatoes, onions, zucchini or two if you have them, a handful of fresh herbs. Some mayo, if you’re feeling decadent. And nothing much else, really. But when you take a bite of those soft pockets filled with all kinds of goods, you’ll get all kinds of delicious sensations! Creamy, spicy, warm and hearty filling that will keep your belly full and satisfied. Crunchy, fresh and zingy veggie garnishing to lift up that earthy lentil and black beans tone.

So, off to the recipe! I hope I made you believe in it and want to try it out for yourself and your family. In any case, do let me know what you think!

Cook onions and 1 tsp salt on some oil on low to medium heat, stirring constantly.

If using bell peppers, throw it in and cook for 5 - 8 mins or until it's all nice and wilted and then add tomatoes. If not, just add tomatoes and cook, stirring often so it doesn't stick to the bottom, until it's all nicely reduced and creamy. During cooking add minced garlic, pepper, chili and/or other spices to your taste.

In the meantime, cook red lentils. Wash them thoroughly and drain and then cook in boiling water for ca. 20 mins or until they are soft. Don't overcook. Drain thoroughly, set aside.

When tomatoes are done, add lentils and beans, stir gently but well, taste the seasonings and fix it.

Homemade Taco Shells

Make a dough. It should be firm, elastic but not sticky, so feel free to add a dash of flour but not much more.

Divide the dough into 30 balls. Flatten each one with your palm and then roll it out on a slightly floured surface into a circle a bit wider than your palm.

On a drop of oil or without it, whichever works best on your pan, on medium heat, cook each Taco for a short min or until it gets nice brown spots. Turn over, cook for an even shorter min. Put the Taco on a plate and under the plastic foil so it stays soft and pliable.

Assembly and serving

Take one Taco, fill it with all of this beautiful stuff we talked about, cooked fillings and fresh veggies and herbs, maybe some mayo too, and enjoy!